Old-Fashioned Cream of Potato Soup

Peel potatoes, cut into small chunks (about 1/2-inch) and place in a large saucepan. Add water until potatoes are just covered; sprinkle with salt. Over medium heat, cook potatoes until tender. Do not drain.

Reduce heat to low; add celery salt, onion salt, pepper and parsley to potato-water mixture. Gradually stir in milk, beating continuously with a hand mixer on low. Add cheese; cook and stir over low heat until cheese melts and soup is hot. Garnish with fresh chopped parsley.